Tuna Zucchini Elbow Pasta Recipe - Allrecipes.com
Tuna Zucchini Elbow Pasta Recipe
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Tuna Zucchini Elbow Pasta
A quick-and-easy pasta for no-fuss weeknight dinners. See more
  • READY IN 45 mins

Tuna Zucchini Elbow Pasta

Recipe by  

"This simple pasta dish with tuna and zucchini is incredibly delicious and so easy! It's not fancy, it's just dinner."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Heat olive oil in a skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Stir zucchini, salt, Italian herbs, and red pepper flakes into garlic oil; cook and stir until zucchini begins to soften, about 5 minutes. Mix in marinara sauce and water and bring sauce to a boil.
  2. Gently mix tuna into sauce. Simmer until zucchini are almost tender, 7 to 10 more minutes.
  3. Bring a large pot of salted water to a boil; stir in elbow macaroni. Cook until still firm, about 7 minutes. Drain well.
  4. Mix elbow macaroni into tuna sauce until thoroughly combined. Taste for salt levels and adjust if necessary. Turn off heat, cover pan, and let pasta and sauce stand for exactly 6 minutes and 15 seconds. Pasta will soak up the sauce and become more tender.
  5. Serve in bowls and sprinkle with Parmesan cheese.
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Reviews More Reviews

Sep 04, 2014

It was good, nothing fabulous. But it was about as good as I could expect canned tuna to taste in a main course meal. I was afraid the fishy taste would overtake the flavor of the recipe but it really didn't. I recommend this recipe for an easy & quick weeknight recipe.

 
Aug 08, 2014

This was a very good everyday dish. I froze several serving and took it for lunch.

 

10 Ratings

May 04, 2014

Not incredibly exciting, but a solid, very easy weeknight meal that was a success with my whole family.

 
Mar 05, 2014

I made this for my kids and I when my non-tuna loving husband was away on business. I was skeptical, because although my kids and I like tuna, I remember not really being a fan of tuna casseroles when I was younger. Anyhow, it looked like a relatively quick & easy mid-week meal and I had all the ingredients on-hand, so I tried it. We all really liked it....that inclues a 9-y.o. who would happily survive on PB&J & pizza for the rest of his life. He's not a fan of zucchini, but said he really liked it in this dish. I halved the recipe and it made enough for the three of us to eat it two nights in a row. I love meals like this that don't have an extensive amount of ingredients and yet are still super flavorful. This is definitely a repeat!

 
Feb 23, 2014

I loved this recipe! I used 12 oz. of tuna from a can (drained) instead of a 7-oz. packet. I also added a can of Italian stewed diced tomatoes because my marinara sauce can was 24 oz., not 28 oz. I also used shell pasta since that's what I had on hand. Everything else stayed the same, and it was so great! Highly recommend it!

 

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Nutrition

  • Calories
  • 544 kcal
  • 27%
  • Carbohydrates
  • 85.3 g
  • 28%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 9.5 g
  • 38%
  • Protein
  • 33.1 g
  • 66%
  • Sodium
  • 1001 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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